Arroz Caldong Paa ng Manok (Congee with Chicken Feet)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
8 Servings
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Calories
398 kcal
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Course
Main Course
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Cuisine
Filipino
Arroz Caldong Paa ng Manok (Congee with Chicken Feet)
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Arroz Caldo with Chicken feet is hearty, comforting, and loaded with flavor. This Filipino-style congee is delicious as a midday snack or dinner meal.
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Ingredients
- 2 pounds chicken feet
- water
- 1 thumb-size ginger, pounded
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 tablespoons ginger, peeled and julienned
- 1 tablespoon fish sauce
- 1 cup uncooked glutinous rice (malagkit)
- 1 chicken bouillon cube
- salt and pepper to taste
- green onions, chopped
- Fried garlic bits
- calamansi or lemon, cut into wedges
For the Fried Garlic Bits
- 1 head garlic, peeled and minced
- ½ cup oil
Instructions
- Rub chicken feet with salt, rinse, and drain well. Using a knife or kitchen shears, cut ends to remove nails and trim any calluses from the paws.
- In a pot over medium heat, bring about 6 cups of water to a boil. Add chicken feet and pounded ginger. Cook, skimming any scum that floats on top. for about 20 to 25 minutes or until chicken feet are tender.
- Drain and rinse chicken feet with cold water. Discard liquid.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken feet and cook, occasionally stirring, for about 2 to 3 minutes. Add fish sauce and cook for 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 1 to 2 minutes.
- Add about 10 cups of water and bring to a boil, removing scum that may float on the top.
- Add bouillon cubes and stir until dissolved.
- Lower heat, cover, and simmer, stirring occasionally and adding additional water in ½ cup increments if needed, for about 30 to 40 minutes or until rice is softened, congee has thickened to desired consistency, and chicken feet are tender.
- Season with salt and pepper to taste.
- Ladle into serving bowls and top with green onions, fried garlic bits, and drizzle with calamansi juice as desired. Serve hot.
For the Fried Garlic Bits
- In a pan over low heat, heat oil. Add garlic and cook, stirring occasionally, until golden brown.
- Using a slotted spoon, remove garlic from oil and drain on paper towels.
Notes
- As the feet take longer to tenderize than the rice, boil them first with few pieces of ginger to give them a headstart as well as to rid of any extra protein or impurities. Discard this liquid and use a fresh batch of water when cooking the congee.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
3g
(1%)
Protein
23g
(46%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Cholesterol
95mg
(32%)
Sodium
373mg
(16%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
113IU
(2%)
Vitamin C
2mg
(2%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 373mg | 16% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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